October 24, 2012

Really Natural Cookbooks: Real Food Fermentation

This is a book I am really excited about, as it is something I have wanted to learn about and make for awhile. Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin is a well illustrated, well described book about all sorts of lovely fermented foods.

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.

Inside, you'll find:

--All the basics: the process, the tools, and how to get started

--A guide to choosing the right ingredients

--Sauerkraut and beyond--how to ferment vegetables, including slaw-style, pickles, and kimchi

--How to ferment dairy into yogurt, kefir, crème fraîche, and butter

--How to ferment fruits, from lemons to tomatoes, and how to serve them

--How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

--A primer on fermented meat, fish, soy, bread, and more

--Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

This book even tells you how to cut a pepper!

I wish I had more ingredients in my garden to try these recipes, but the deer has wrecked havoc recently.  The dairy recipes looks great, and I finally know what creme fraiche really is.  

disclosure: The products described above were sent to us as free samples. Prior assurances as to the nature of the reviews, whether positive or negative, were not given. No financial payments were accepted in exchange for the reviews. The reviews reflect our honest, authentic opinions.

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Posted by Jennifer Lance at October 24, 2012 4:07 PM

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